Chardonnay will work fine. Stay away from the white zin.
For future reference, pick up a bottle of dry white vermouth when you can and keep it in the kitchen for your recipe needs. It will keep for a long time without turning to vinegar. Another option if you don't drink a lot of dry white is to buy some in those little one drink bottles and keep them on hand for cooking.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan